There's a guy named Danny Harris who came up with this new concept of dining called Feastly...wait...
Before I go any further, there is one rule you MUST follow. Number one rule about Feastly is that we don't talk about Feastly. The idea is to keep it small, local, intimate, underground. If you go running your mouth about to everyone it will no longer be cool and there could be dire consequences for you. So if you can't follow this one simple rule, read no further. Otherwise, please continue...
So Feastly is this organization that local chefs can hook into, create a menu, and invite people over to his house to try his food. Only those who have signed up to be a part of Feastly will receive an email notifying them of an upcoming dinner to which they must RSVP to very quickly. You show up to the chef's house with a group of other strangers and you all get to eat his food and hang out, get to know some new people, maybe try some new food.
The one we attended was an Irish feast created by Chef Fergus, a genuine Irish gentleman. First of all his house was beautiful, nothing super fancy, but I loved its retro modern flair both inside and out. Chef Fergus and his wife were wonderful hosts too. We were also joined by another couple (who happened to be friends of the chef), two young girls who were friends, and another lady who came by herself. A wide mix of ages from barely 30 to over 60 as well as a wide range of backgrounds and environments. One lady was from Austria and was a professor at a nearby university. Another person was a manager at Starbucks. And all the company was a delight to talk to and get to know.
It was so much fun and the food was delicious!! It was a modern take on traditional Irish fare. Our first course was smoked salmon on top of a potato pancake topped with sour cream and chives. It was served alongside a fresh green salad that was lightly dressed with a vinaigrette. The salmon was wonderfully salty on top of the crispy pancake. The greens for the salad were freshly picked from their own garden that day and were the perfect compliment to the rest of the dish.
Our second course was beef tenderloin served with a mustard white wine sauce which was divine! I think just about everyone of us at the table were trying to lick the sauce of our plates! Next to the tenderloin was garlic mashed potatoes, snap peas, and an array of sauteed peppers. Such beautiful colors and textures! And it all tasted so lovely (even the peas which I normally don't like).
Our next course was dessert...my favorite course. A chocolate cake which I believe is called a genoise served with fresh strawberries which were marinated in some type of liqueur and were absolutely amazing! On top of all that was fresh and fluffy whipped cream which we all watched Chef Fergus whip BY HAND! Not a mixer, by hand, folks! Now that's a pro!! And there was a fresh mint leaf on top, also picked by hand from their own garden! Lovely!
Our final course was an after-dinner coffee with some chocolate walnut petit fours and meringues. I'm not really a fan of meringue...as candy, as dessert, on pies...just not a fan. But those meringues were like eating marshmallows! So yummy! And because they were so light, I felt like I could eat ten of them! And I probably would've had I not already been so full.
Great meal, great company, and great host/hostess! Thanks Chef Fergus! Can't wait to come back and visit!! We'll be hungry when we come!
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